Carissa C.
This recipe comes from our freezer meal activity. Perfect for busy school mornings and the cornflake crumbs give a wonderful crunch.
3 eggs
1 cup half and half
3 Tbsp. sugar
1 tsp. vanilla
1 cup cornflake cereal crumbs
8 (1 inch thick) slices of French bread
Mix eggs, half and half, sugar and vanilla in a shallow bowl. Dip bread in the egg mixture, leaving the bread in for a few minutes so it absorbs more egg mixture. Dip the bread in the cornflake crumbs to coat. Place on a cookie sheet lined with parchment paper, freeze until firm, then store in freezer bag.
When ready to bake, preheat the oven to 425*. Place frozen French toast pieces on a greased cookie sheet for 15-20 minutes or until golden brown and crunchy. Turn once during baking time. Serve with maple syrup, jam and powdered sugar.
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